Fallen Souffle

This recipe is much like the lasagna rolls that Giada makes, and the idea for these actually came from a Rachael recipe…but I made a few changes that make it a little more figure friendly and I think add more flavor. I added the marinara sauce to cut some of the richness of the sauce but I almost think I would omit this next time because the gorgonzola sauce isn’t too overwhelming. I used chicken broth in the sauce instead of cream which I think helps a lot. I was so proud of myself because I cleaned out the fridge and pantry with this recipe using gorgonzola, ricotta and mushrooms that were left over.

This dish is definitely a keeper and when I told people I was making this I was asked what time dinner was…the name itself is impressive. This can be made in advance and baked in a 375 degree oven as well…which is what I did.

Spinach and Mushroom Lasagna Rolls with Gorgonzola Cream sauce
16 cremini caps, cleaned with a damp towel and finely chopped in food processor
1 small yellow-skinned onion, finely chopped
2 cloves garlic, minced
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/4 cup marsala wine
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
Salt and pepper
1/4 teaspoon ground nutmeg or the equivalent of freshly grated
2 cups part skim ricotta
8 curly edge lasagna noodles, cooked to al dente (12 to 14 minutes)
2 tablespoons butter
2 tablespoons flour
1 cup fat free chicken broth
8 ounces Gorgonzola, crumbled
1 cup marinara/tomato sauce
1 to 1 1/2 cups shredded mozzarella

1. In a medium skillet over moderate heat, saute mushrooms, chopped onions, and garlic in oil until mushrooms give off their juices and darken and onions are tender, about 7 or 8 minutes. Season with salt and pepper; the salt will help draw water out of the vegetables as they cook. Add marsala and allow alcohol cook off about 5 minutes.

2. Add dry chopped spinach to the pan and heat through for 1 minute. Adjust seasonings with salt, pepper, and a little nutmeg. Add ricotta and stir into mixture to heat cheese through, 1 minute longer. Remove pan from heat but leave in the warm skillet.

3. In a small saucepan over moderate heat melt butter then add in flour and cook for about 2 minutes. Add in broth and whisk vigorously. Melt Gorgonzola into broth and bring liquid to a bubble. Spread 2/3 of sauce on bottom of 9×13 inch pan.

4. Place cooked lasagna noodles on a large work surface or cutting board. Spread lasagna noodles with a layer of spinach-mushroom filling. Roll up pasta and arrange the 8 bundles in a shallow casserole dish. Pour the rest of the sauce over roll-ups, top with tomato sauce and then with sprinkled mozzarella. Place casserole under broiler to melt cheese.

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